BANANA CAKE - THREE LAYER HUMMINGBIRD

By akselden

Should rest for 24 hours.

Ingredients

• Frosting:
• 3 C. flour
• 2 C. sugar
• 1 tsp. soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 3 eggs, beaten
• 1 C. vegetable oil
• 8 oz. crushed pineapple, undrained
• 1 tsp. butter-flavored extract
• 1 1/2 tsp. vanilla extract
• 1 C. chopped pecans
• 2 C. chopped bananas
• 8 oz. cream cheese, softened
• 1/2 C. butter, softened
• 16 oz. powdered sugar, sifted
• 1 tsp. vanilla
• 1/2 C. chopped pecan

Preparation

Step 1

1. Preheat oven to 350°F. Grease and flour 3 9" cake pans.

2. In large mixing bowl, combine flour, sugar, soda, salt and cinnamon. Add eggs and oil, stirring until dry ingredients are moistened. Don't beat. Stir in pineapple, butter-flavored extract, vanilla, pecans, and bananas.

3. Spoon batter into 3 cake pans. Bake for 25-30 minutes or until wooden toothpick inserted in center comes out clean.

4. Cool in pans for 10 minutes. Remove from pans and cool completely.

To make frosting:
5. In mixing bowl, combine cream cheese and butter. Beat until smooth. Add powdered sugar and vanilla. Beat until light and fluffy.

To finish cake:
6. Spread frosting between layers and on top and sides of cake. Sprinkle top with 1/2 C. chopped pecans. Refrigerate.